Here’s a tropical twist on your regular chia seed pudding. The best thing about this pudding is that you can make a batch ahead of time and then keep them ready-to-grab, perfectly pre-portioned breakfasts or snacks throughout the week. The coconut milk adds a rich flavour not to mention some healthy fats that will keep you feeling full longer. I love to switch up the fruits toppings (based on whatever I have on hand), but mango and coconut just go so well together.
Ingredients (amounts per 1 serving)
1 ½ cups Coconut Milk
2 tbsp Chia Seeds
1 tsp Maple Syrup
½ tsp Vanilla
¼ tsp Cinnamon
Fruit to top (here I used mango, peach and blueberries)
I like to prepare and portion out the puddings in separate 250mL mason jars (although any container with a lid will do). Line up the jars and first add in your coconut milk then your chia seeds. Mix well, since the chia seeds might like to hang out at the bottom. Add in the vanilla, maple syrup and cinnamon and mix well once again. Let the pudding sit for a few minutes to thicken up while you cut up the fruit. Give it another quick mix and add in the fruits, coconut and almonds to the top. Cover and store in the fridge for up to 4 days. Feel free to add in more fresh fruits & nuts when you’re about to eat.